Margin Protector #1: If You Haven't Costed the Recipe, You Don't Know the Margin
An accurate selling price begins with an accurate cost. Old ingredient prices, poor yield calculations and changing portions can quietly turn a profitable dish on paper into something very different during service.
Margin Protectors: Pricing for Profit Is Only the Beginning
Establishing the correct margin is only the beginning. Without the right systems, controls and regular reviews, profit can quietly disappear a few dollars at a time. Margin Protectors explores how hospitality operators can find those leaks and close them.